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Onion Zucchini Bread Recipe

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Only two steps and this bread is mixed and ready for the oven! We love the flavor of the onion and Parmesan cheese. Baked in a round pan, it looks nice on the table whole or sliced in wedges.

This recipe is:

Healthy

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6-8 Servings
Prep: 15 min. Bake: 40 min.

Ingredients

3 cups all-purpose flour
3/4 cup chopped onion
1/2 cup grated Parmesan cheese, divided
5 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup vegetable oil
2 eggs, lightly beaten
3/4 cup finely shredded zucchini

Directions

In a large bowl, combine the flour, onion, 6 tablespoons of Parmesan cheese, baking powder, salt and baking soda. In a small bowl, combine the buttermilk, oil, eggs and zucchini; stir into flour mixture just until blended.
Spoon into a greased 9-in. round baking pan. Sprinkle with remaining Parmesan. Bake at 350° for 40- 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Yield: 6-8 servings.

Nutrition Facts: 1/8 recipe (prepared with egg substitute equivalent to 2 eggs) equals 281 calories, 9 g fat (0 saturated fat), 4 mg cholesterol, 448 mg sodium, 40 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1/2 vegetable.

Onion Zucchini Bread published in Bountiful Harvest Cookbook , p17

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